Briyani

Updated post.

What with Deepavali around the corner, as well as the final exam’s for kidz ,this entry will be my last entry for the month.After much thought have decided to share my precious briyani recipe with all of you. There are many type of basmati rice sold in the market ,ranging from RM4 to RM6.The more expensive the rice gives you a more longer and nice briyani dish.You can either buy it in super markets or buy it from Indian shops.Check with the vendor the type of briyani rice that he sells and decide from there which you prefer. 

Copyright:Image:Malaysian Delicacies
Frame:Katie's Gold Graphics




For variation, you can add green peas or mix veggies in your recipe. I prefer to leave it plain with some raisins and cashew nuts since there will be accompaniments along with the dish.

Briyani, being one of the significant dishes among Indians, and found in wonderful flavour and colouring all around Malaysia is commonly served during functions. It is actually a common dish that you can find in many food courts in Malaysia.There are many ways in preparing Briyani, this is one method which I frequently prepare at home.

I have only given the recipe for 400gm of basmati rice, when you double the recipe, do not double all the ingredients. For example, use only about ¾ cup of milk if you are doubling the recipe. The water used to cook the rice also should not be double but according to your discretion. You can add more water later on if the rice is not fully cooked. The same goes when saute’ ing the ingredients using ghee, use about 7 tbsp of ghee, you can add later on if needed. Too much ghee can make your dish very dry.
This dish is best served with Chicken Curry, Kurma or even Chicken Rendang. Achar Timun as a side dish and papadam, complete’s the set.

 

400gm basmati rice
400ml water
2-3 lemongrass(crushed)
2 screwpine leaves (knotted)
16 cashew nuts (break in halve or small pieces)
1 tbsp kismis/sultanas
½ cup evaporated milk or yoghurt 
½ tsp turmeric powder
a pinch of saffron(optional)
Orange colouring(mix with a bit of water) 

1 rock sugar

To saute
5 cloves
5 cardamom
2in cinnamon stick
2 bay leaves(optional)
4 tbsp ghee


To grind into a paste
¼ tsp cumin seeds
2 shallots or 1 large onion
2 garlic
1in garlic

Wash basmati rice and add in 4-5 cups of water with turmeric powder. Leave the rice to soak in the turmeric water for about 20-25mins. This is done so there is yellow colouring in your rice. Drain the rice in a colander after 20/25mins.

In a wok, add in 1 ½ tbsp ghee, fry the cashew nuts until brown, dish out. Close fire. Add in the kismis and fry in the same ghee. The heat is enough to make the kismis puff up. High heat can burn the kismis, so be careful. dish out the kismis.Both will be used in the final stage only.

In a separate wok, heat 4 tbsp ghee, add in cinnamon stick, cloves, and cardamom. Then add in the grind spices. Saute until aromatic. In between add in the crushed lemongrass and bay leaves. Leave to cook until ghee floats on top. Then add in the basmati rice. Stir fry the rice with the spices until well incorporated. This could be about 3-4 mins. Transfer the rice into a rice cooker. Add in 400ml water or more, depending on the rice, salt to taste, evaporated milk, saffron(if using), rock sugar and screwpine leaves. Give it a stir and leave to cook.

Once the rice has cooked, discard the screwpine leaves, lemongrass and cinnamon stick. Or you can do this before serving. The more longer the herbs and spices are left in the rice, the more aromatic the rice gets. Add in the cashew nuts and kismis. Mix orange colouring with a bit of water in a separate bowl, with a wooden spoon, add in a bit of colouring into the rice and give a stir. Do this a few times until you have the double colouring of yellow and orange. That's about it. Serve.

Note: Images show Plain Briyani made with two types of rice, one is basmati rice another is with seeraga samba. Seeraga Samba can be purchased online through Shopee. I bought 1kg for about RM14. 

Seeraga samba is organically grown aromatic rice and is known for its rich aroma and flickering taste which is also the unbeaten choice for biryani.

I have updated this post by adding in a new image.